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A comment on Fat-fueled brain: unnatural or advantageous?. Parent comment

Re:Fat-fueled brain: unnatural or advantageous? by optimuspaul on Wednesday September 28, 2016 @02:20PM (#12599969)
It's hard to not start a starter with yeast and can be dangerous to not use a commercial yeast to keep a starter going. If the conditions are not right or it's not a safe yeast colonizing your starter it can be deadly.

I don't have a strong opinion about the origin of the starter. It will definitely influence the flavor of the bread but other than that I don't think the origin is important. More important is the rise times. A longer rise is more likely to convert more sugars and also more likely to give indicators of a bad batch.

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Re:Fat-fueled brain: unnatural or advantageous? by hinkley on Wednesday September 28, 2016 @03:18PM (#12600466)
I heard a crazy thing last year that there's a wasp in France that harbors one of the yeasts that flavors the wines of the region. The wasps, while a pest, also end up inoculating the vines and grape skins with the 'right' kind of yeast.
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